Podcast appearances and mentions of maxwell colonna dashwood

Over the next two episodes, we're deep-diving into the fascinating science of how water quality can profoundly transform the flavour and character of your coffee. In part one, we're donning our lab coats to explore water chemistry and its impact on coffee. We'll speak with Maxwell Colonna-Dashwood, coffee entrepreneur and author, and Christopher H. Hendon, Associate Professor of Chemistry at the University of Oregon. Together, they co-authored the groundbreaking book Water for Coffee and are now working on its highly anticipated sequel, Water for Coffee 2.In part two, we'll turn to innovative solutions for coffee filtration with Maximillian Lundin from Bluewater and Sergio Barbarisi from BWT water+more.Credits music: Wild Wind by PHILDEL in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Innovation and an obsession with what is "new" has long been a primary force capturing the imagination of coffee pros and entrepreneurs. Trouble is that the novel and new, while it may be good at grabbing or capturing attention, is not great at keeping and sustaining us, or our businesses for that matter. In fact, innovation and constantly looking for something have the opposite effect than what it seems to promise.  Enter the idea of maintenance over innovation and everyday excellence. I recently came across a post from today's guest on linkedIn detailing his thoughts on this and I knew immediately we needed to bring him back on the show to talk this out!  I am thrilled to welcome back to the show Maxwell Colonna- Dashwood!  This will be a very conversation that will illuminate the path that I believe all of us need to be walking in the coffee shop space. As always, Maxwell's keen insights serve as a guide and a resource to better shops and better coffee.  In this conversation we discuss: Innovation vs. Maintenance in Coffee The Importance of Hospitality in Coffee Shops Understanding the Value of Consistency Important Shifts in Innovation Perspectives The Role of Personal Identity in Coffee Innovation Why we need to focus on the fundamentals in coffee shops Navigating Staff Dynamics + Customer Experience Balancing Innovation and Consistency in Coffee Shops Customer Engagement in Hospitality Long-Term Vision in Coffee Shop Operations Links: www.maxwelldashwood.com @mcolonnadashwood   Related episodes: 339 : What Good Barista Training Produces SHIFT BREAK: Defining Excellence and Success SHIFT BREAK: Pull Out The Fridge 480: Focus on What Your Customers Love Three Questions for Better Cafe Decisions SHIFT BREAK: Don't Focus on Coffee   Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

One of the most heartbreaking things I see is when an established cafe is forced to upend everything due to changes to the cost or use of a space that they do not own. All the dreams, emotions, investment in the space itself, and developing a customer bases habits around that location are all up in the air. While renting may always be a great first step for most owners with limited resource, it may also not be the wisest long term play as you grow. If you are looking for an alternative to that volatility, you may want to consider ownership Joining me to unpack this topic is Paul Neal.  Paul Neal is the owner of Vantage Point Commercial Capital and a trailblazer in empowering business owners to create wealth, autonomy, and control by owning their commercial space. His new book, "Un-Lease Your Business: Unlock Wealth, Autonomy and Control By Buying Your Building and Firing Your Landlord," delves into this transformative approach to commercial property ownership.   Today on the podcast we are going to talk all about why you should consider owning your own space vs renting and what ownership can do for your businesses security, profitability and more! We cover The Availability and Challenges of Commercial Real Estate Ownership Financial Factors and Timing for Purchasing a Building Managing Risk and Building Confidence in Ownership The Benefits of Owning the Building Creating a Unique Culture and Attracting Customers Building Equity and Generating Income The Process of Owning a Building LINKS: https://www.linkedin.com/in/paul-neal-tea/ https://vpc.capital/about-us/ https://www.amazon.com/Lease-Your-Business-Autonomy-Building/dp/1955242747   Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 388 : Insurance and Risk Mitigation w/ Brennan Pothetes of Butter Insurance 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)” 330 : Establishing Systems in Your Coffee Shop   Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It seems that many are majoring in things that are not directly related to their business, and therefore letting their business slip into disrepair.   On this Shift break episode we will be talking about the power of tending to the effectiveness of our businesses, in particular, the café, as a means to truly help the farmer, and everyone in between in a sustainable way. If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min Listen to related episodes:  Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 301 : Hiring and Training for Excellence 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 453 : The Craft of Operations   Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/ The best and most revered espresso machines on the planet: www.lamarzoccousa.com      

The world of coffee trade and commerce is complex to say the least. The difference between a business that succeeds and one that flounders is largely based on how well we know the business of coffee and how we move wisely within it as we establish and grow our shops and roasters. The consistent nurturing and success of our business has a ripple effect that will help the whole supply chain. Certainly it is not overstating the case that, if we want to have true sustainability then we in specialty coffee need to be about the business of coffee as well as the craft itself. But where do we start to gain this understanding? To help us view this world in a clearer light I am thrilled to welcome Maxwell Colonna-Dashwood to KTTS! Maxwell Dashwood's fascination with coffee began in Melbourne, Australia, in 2007. Returning to the UK, he co-managed a coffee events company and opened Colonna & Small's, a Bath-based coffee shop with a focus on curated, changing coffee menus. Maxwell founded and runs the Colonna Coffee roastery, and has recently opened a Colonna & Small's location in London. He also works on different coffee research and development projects.  Here is just some of what we discuss in this episode:  The need for business knowledge Maxwell's career development  Why write this book?  Unicorn business vs the preferable "good" business Various business models  Fast vs slow growth Specialty coffee's need for the brick and mortar cafe Sustaining a business to fulfill your vision Links: Buy the book: www.scottrao.com Follow: https://www.instagram.com/mcolonnadashwood/ https://colonnacoffee.com/   Related episodes: 082 : Knowledge and Flavor w/ Cosimo Libardo 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 223 : Building a Financially Resilient Business w/ Andrew Carroll 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com   An acclaimed figure in the industry, Maxwell is a three-time winner of the UK Barista Championships and has co-authored academic papers on coffee. He's also the co-author of "Water For Coffee," a study on the impact of water on coffee taste, and "The Coffee Dictionary," an accessible guide to coffee terminology. His most recent book, "The Business of Specialty Coffee," combines his business experiences with an exploration of the coffee supply chain.

Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take into account Costa's express machines and retail products.How did Costa get so big and why do we love it?Lewis Bassett is joined by co-host Jemma Greenwood, comments from the coffee historian Jonathan Morris and a Costa taste testing with three time UK barista champion Maxwell Colonna-Dashwood. Forest DLG provides the music and sound design.Find Jonathan's excellent podcast on the history of coffee here.Maxwell has written three books on coffee and you can find his boutique coffee shops in Bath and London. Find more info on him here.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

In today's episode we're speaking with Maxwell Colonna-Dashwood, Founder of Colonna Coffee - a boutique specialty coffee business in the UK.A celebrated author and innovator in the world of coffee, Maxwell will soon be releasing a new book - The Business of Specialty Coffee - exploring the models and operating margins of businesses across the specialty coffee supply chain. We sit down with Maxwell to find out what to expect from his latest publication and discuss his new coffee shop venture in the heart of London's creative district.Pre-order The Business of Specialty Coffee by  Maxwell Colonna-Dashwood here.Credits music: "N Luv Again" by Trop Mal in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

On the podcast this week we're exploring the multi-billion dollar coffee capsule industry, to uncover the opportunities for pods and capsules, and understand why many specialty coffee players have recently entered the space. In conversations with Jason Webber, B2C Commercial Director, Nespresso UK, Maxwell Colonna-Dashwood, Founder, Colonna Coffee and Adrienne Roberts, CEO, Allpress Espresso, we'll examine the long-term potential of this rapidly growing segment and ask whether coffee capsules are a threat or a complement to coffee shops and home espresso machines. Credits music: "We Are All Just Human" by Catherine Taylor Dawson for The Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear 

In this podcast Maxwell and Kirk talk in depth about the World Barista Championship and how it could be better. The competitions have been a success and benefit our industry in many ways, but is it time to evolve? Maxwell's colourful upbrining is also discussed, as well as coffee prices towards the end! Enjoy, and stay cool!

Welcome to the Coffee with COVID-19 Podcast. A continuous series investigating the impact of COVID-19 on various different levels of the coffee industry. Our ninth episode is a conversation with Maxwell Colonna-Dashwood. Founder of Colonna Coffee and three-time UK Barista Champion. Having opened Colonna & Smalls in Bath in 2009, Colonna has gone on to expand the realms of his business to include a roastery, compostable coffee capsule production, and a more recent focus on water filtration equipment specifically designed to improve the quality of water for coffee brewing. You can find timestamps to each question covered in this episode below: 2:32 - What was your initial reaction to COVID-19? 6:05 - How has COVID-19 affected your various different projects? 18:51 - How do you increase the diversity of your strategy? 23:44 - What are your predictions for the near future? 29:44 - Conclusions and closing discussion If you enjoyed this content, make sure to check out our Patreon as we have several different ways that you can join and support our community: www.patreon.com/patrikrolf Patreon enables us to work on projects such as this one, and we're very appreciative of your support which ensures that we can continue producing sponsor free media content. You can contact us or our collaborators using any of the channels below: *********************************** Instagram: www.instagram.com/aprilcoffeecph Webshop: aprilcoffeeroasters.com/ Youtube: www.youtube.com/channel/UCPlsOYZ8ZEam57EUCf3DKjg? Podcast: @coffee-with-april Patreon: www.patreon.com/patrikrolf Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com Music by Andrew Blumhagen andrew.blumhagen@gmail.com @andrew-blumhagen andrewblumhagen.bandcamp.com/album/vcf-…7I1Ka7MClE

＃創作打賞箱 如果喜歡我們的節目，願意支持的聽眾朋友，非常歡迎各位能夠上敝店官網買包咖啡豆，鼓勵創作者繼續走下去。 訂購連結：https://grasscoffee.qdm.tw/ ＃apple podcast 用戶喜歡的話，希望可以為我們留下五星評價 ＃對主題有任何問題，或者有什麼新奇的想法，歡迎投稿/發問信箱：grasscoffee1@gmail.com 本集資料： 研磨零下79度 https://roasters.cc/2017/10/grinding-maxwell-colonna-dashwood-3/ 2014 wbc競賽影片https://youtu.be/VWax6Yr2oSU?t=144 【資訊/演講】Maxwell Colonna Dashwood | 最簡單的原料? 水和風味之間的糾結 https://www.youtube.com/watch?v=T90h9aLXuUM Powered by Firstory Hosting

Boughton's Coffee House Pop-Up Podcast brings together experts from Caffè Culture 2019 and the wider world of coffee to share their industry insights and business top tips. If you're a barista, roaster or entrepreneur planning to launch a cafe or a new location, you'll find the latest trends, expert views and guidance on the state of the booming coffee industry. So sit down with a cup of your favourite beverage and press play. Why not subscribe to the series to keep up to date? 

Boughton's Coffee House Pop-Up Podcast brings together experts from Caffè Culture 2019 and the wider world of coffee to share their industry insights and business top tips. If you're a barista, roaster or entrepreneur planning to launch a cafe or a new location, you'll find the latest trends, expert views and guidance on the state of the booming coffee industry. So sit down with a cup of your favourite beverage and press play. Why not subscribe to the series to keep up to date?

Boughton's Coffee House Pop-Up Podcast brings together experts from Caffè Culture 2019 and the wider world of coffee to share their industry insights and business top tips. If you're a barista, roaster or entrepreneur planning to launch a cafe or a new location, you'll find the latest trends, expert views and guidance on the state of the booming coffee industry. So sit down with a cup of your favourite beverage and press play. Why not subscribe to the series to keep up to date?

  I met Maxwell in 2012 during the UK Barista Championship, he owned a cafe in Bath, Colonna & Small's at the time. I had heard a lot about it... This man who would have the audacity to recommend people not have milk with a certain coffee or to drink it a certain way!! Who was this man?!   Well... This man, Maxwell went on to win the UK Barista Championship that year and then won it again another twice over the next 3 years. He was a 3 time World Barista Championship Finalist and has gone on to completely change the world of coffee, not only in his role as an organiser in the competitions, but through writing his book on water and now The Coffee Dictionary... He has a roastery that is expanding at this very moment and also has developed Colonna Coffee and started a premium trend of beautiful coffee in capsules.   Thank you again To Maxwell for his time and sharing his knowledge and story. it was an honour!  Enjoy the podcast... If you wish to purchase The Coffee Dictionary, here are the links:   The Coffee Dictionary by Maxwell Colonna Dashwood For the UK: http://bit.ly/CoffeeDictionaryUK For USA: http://bit.ly/CoffeeDictionaryUSA For Australia: http://bit.ly/CoffeeDictionaryOZ   P.S  Congratulations also to Dale Harris for winning this years UKBC, if you missed the episode I did last year for the competition, check this out: http://caffeinemark.com/2016/04/just-nitty-gritty-2016-ukbc   Lotsa love folks!

Jeff Hann, Responsible for the 2016 documentary “The Coffee Man” where he followed Sasa Sestic (2015 World Barista Champion) in his discovery of the specialty coffee world, competing in and winning the Australian Barista Championship and the World barista Championship. Jeff travelled to Ethiopia with Sasa in search of the Holy Grail of coffee. In this interview he chats about his journey into the coffee world and behind the scenes look at the world barista championship. Mixing and meeting with the greats in the specialty coffee industry: Maxwell Colonna Dashwood, Hidenori Izaki, John Gordon, Hugh Kelly…   Shout outs to Sasa and The ONA crew.   Confessions of filtering coffee through a sock while on holiday in Prague.   Shout out to Vodovoz Music Productions: https://www.youtube.com/user/VodovozVideo   Support me on Patreon: Caffeine Mark Follow me: on Instagram: Caffeinemark on Twitter: @Caffeinemark on Facebook: CaffeineMark You can also support the show by donating with Paypal on this link: paypal.me/caffeinemark

  Gwilym discusses going into competition. discovering how to understand and respect the judges,  Comparing his skills to the top baristas around him, James Hoffman and James Morrissey, Gwilym took a chance in entering the UKBC. He explains how he went into the world competition in order to open peoples mind towards espresso. He went overtime on purpose in his heat in the Finals of the world Barista Championship and as he says himself in the interview “I tried not to win…”   Stories of barista struggles... not having the right gear for the competition: "Everything apart from the table cloth was borrowed…" "And then, we started cupping…" Gwilym tells how he started experimenting with flavours and textures of different techniques. How he embarrassed himself all in the name of coffee "Chasing James Hoffman down the street, screaming questions about coffee roasting..." We chat a little about Gwilyms leap into the world of podcasting and the great Valerian from the Coffee is me podcast being an inspiration to us both.   Big mention of the great Reg Barber, John Gordon, Maxwell Colonna-Dashwood, Dan Fellows, Dale harris and many others in this interview...   hope you enjoyed it   Check out Gwilym on Twitter @GwilymBarista and facebook under his superhero name.... wait for it....    Gwilym Davies https://www.facebook.com/gwilym.davies.barista?fref=ts     Follow me Caffeine Mark: on Instagram: Caffeinemark on Twitter: @Caffeinemark on Facebook: facebook.com/CaffeineMark   Support me on Patreon:  https://www.patreon.com/Caffeinemark?ty=h   Check out DUB FX on iTunes: https://itunes.apple.com/au/album/everythinks-a-ripple/id880353262 https://itunes.apple.com/au/album/theory-of-harmony/id880351351     and some new tunes used by the great GRAMATIK check him out online!!!   

We're at the London Coffee Festival and speak to James Hoffmann of Square Mile Coffee about coffee chaff butter, rye bread made with coffee, cascara chocolate, espresso soft serve, cascara soda, among other things. We also chat with Maxwell Colonna-Dashwood of Colonna and Smalls who have unveiled their newest product: very high-end pods for Nespresso machines.

There’s no denying that water is a hot topic in the coffee industry right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher Hendon on “Water for Coffee”, but is it necessary—or even desirable—to put systems in place to concoct the “perfect” water in every shop? Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup North 2015 to talk about basic water science, the different approaches to filtration she comes across regularly, and why you shouldn’t blindly implement everything you read.   -- Chloe launched the Bespoke Water division for Norman Pendred & Co Ltd in 2013 as a trial. The business is now going strong and supplies a large percentage of the specialty coffee industry with reverse osmosis equipment. Chloe’s real passion is writing, along with the social and community aspects of the coffee industry, which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic contributor to London’s Best Coffee, and via her own blog. 

There’s no denying that water is a hot topic in the coffee industry right now, thanks to the work of Maxwell Colonna-Dashwood and Christopher Hendon on “Water for Coffee”, but is it necessary—or even desirable—to put systems in place to concoct the “perfect” water in every shop? Chloe Callow (Bespoke Water, Pendred & Co) took the stage at Cup North 2015 to talk about basic water science, the different approaches to filtration she comes across regularly, and why you shouldn’t blindly implement everything you read.   -- Chloe launched the Bespoke Water division for Norman Pendred & Co Ltd in 2013 as a trial. The business is now going strong and supplies a large percentage of the specialty coffee industry with reverse osmosis equipment. Chloe’s real passion is writing, along with the social and community aspects of the coffee industry, which she satisfies as Associate Editor of Caffeine Magazine, as a sporadic contributor to London’s Best Coffee, and via her own blog. 

Christopher H. Hendon is quickly becoming a well-known name within the world of specialty coffee, despite his lack of time behind a coffee bar: as a computational chemist, with special focus on applied chemistry and physics, he works closely with Maxwell Colonna-Dashwood to interface with the industry to solve real-world problems relating to coffee extraction. He attained his BSc Adv. (HONS) from Monash University, Australia (2011) and PhD from University of Bath, United Kingdom (2015), and now holds a post-doctoral position at the Massachusetts Institute of Technology, studying the physical properties of new materials for catalysis, energy conversion and electrical conduction.Chris’ talk, “A Taste of Physics”, was a rollicking introduction to the world of physics through the lens of one of coffee brewing’s many variables: grinding distribution. Featuring newly-conducted and as-yet unpublished research, this presentation also touches on how experiments are constructed and why we need more of them in coffee. Most excitingly, this talk and the subsequent conversations during social events at CoLab: Prague has since led to a call for baristas to contribute to a large-scale data set, presented by Chris at BGE’s Barista Camp in Riccione.Chris and Maxwell have recently published a book, “Water For Coffee”, featuring some of their research together—you can find more information here!

Christopher H. Hendon is quickly becoming a well-known name within the world of specialty coffee, despite his lack of time behind a coffee bar: as a computational chemist, with special focus on applied chemistry and physics, he works closely with Maxwell Colonna-Dashwood to interface with the industry to solve real-world problems relating to coffee extraction. He attained his BSc Adv. (HONS) from Monash University, Australia (2011) and PhD from University of Bath, United Kingdom (2015), and now holds a post-doctoral position at the Massachusetts Institute of Technology, studying the physical properties of new materials for catalysis, energy conversion and electrical conduction.Chris’ talk, “A Taste of Physics”, was a rollicking introduction to the world of physics through the lens of one of coffee brewing’s many variables: grinding distribution. Featuring newly-conducted and as-yet unpublished research, this presentation also touches on how experiments are constructed and why we need more of them in coffee. Most excitingly, this talk and the subsequent conversations during social events at CoLab: Prague has since led to a call for baristas to contribute to a large-scale data set, presented by Chris at BGE’s Barista Camp in Riccione.Chris and Maxwell have recently published a book, “Water For Coffee”, featuring some of their research together—you can find more information here!

Maxwell talks about the wonders of Water and its importance in coffee.

Maxwell talks about the wonders of Water and its importance in coffee.